Sizes
Ø 22cm, height 11,3cm, 2,0 litre
Ø 24cm, height 12,4cm, 3,0 litre
Features:
- Enamel baking tin for Guglhupf (bundt cakes)
- Rolled rim
- Baking enamel = anthracite-coloured on the inside, light blue on the outside
- For energy-efficient cooking
- Cut and scratch-resistant
- Suitable for ovens
- Resistant to fruit acid
- Prevents bacteria growth and is flavour-neutral
- Easy to clean
- Recyclable
- CO2-neutral production in Austria
Description:
The Guglhupf used to be a key part of every Sunday afternoon snack break, often accompanied by a cup of coffee, and is still commonly seen at children’s parties or family celebrations in Austria today.
The enamel tin can be used in all ovens. The rim of the enamel Guglhupf tin is curved – this known as a rolled rim. Thanks to the iron core, the heat is evenly distributed, giving you exceedingly good baking results, and the tin itself is very easy to clean thanks to its non-porous, smooth surface.
There is also a large range of products for you to choose from, as the enamel Guglhupf tin comes in a variety of sizes and in a two-coloured version in our RIESS Sarah Wiener Edition range. A miniature version of this tin is also available either in black or in a two-colours version.
Enamel is made from iron fused with glass at high temperatures, therefore it’s made from natural raw materials.
Our enamel cookware is suitable for use with all types of cookers (gas, electric, ceramic, induction and even open flame). Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
Uses:
Even the famous Kärntner Reindling (an Austrian yeast cake with a nut filling) can be prepared in the Guglhupf tin.
Tip:
Make sure to grease the enamel cake tin well and to flour or crumb it before adding the cake mixture. This ensures that the cake, and anything else that you choose to cook in the tin, will not stick and can be easily removed.
